Chateaubriand With Bearnaise Sauce With Chateau Potatoes

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 5 lbs beef tenderloin, trimmed
• 2 tablespoons butter
• salt
• fresh ground black pepper
• 8 tablespoons butter
• 20 small potatoes, cut tournee style
• 1 tablespoon fresh parsley, finely chopped
• 3 tablespoons vinegar
• 3 tablespoons wine
• 10 peppercorns
• 2 tablespoons shallots, finely chopped
• 1 tablespoon tarragon, chopped
• 1 tablespoon water
• 3 egg yolks
• 1 cup unsalted butter, melted
• 1 tablespoon fresh parsley leaves, finely chopped

Recipe

• 1 for the sauce: preheat the oven to 400°f (205°c).
• 2 season the beef with salt and pepper.
• 3 in a large skillet, over high heat, melt the butter.
• 4 add the beef and sear for a couple of minutes on each side.
• 5 place in the oven and roast for 20 to 25 minutes for medium rare.
• 6 remove from the oven and rest for 5 minutes before slicing.
• 7 for the potatoes: cut potatoes into a "tournee"-- a football shape.
• 8 in a sauté pan, over medium heat, melt 8 tablespoons of butter.
• 9 add the potatoes and season with salt and pepper.
• 10 sauté the potatoes for 3 to 4 minutes.
• 11 place the potatoes in the oven and roast the potatoes until golden brown and tender, about 20 minutes, shaking the pan every 5 minutes.
• 12 remove from the oven and add the parsley.
• 13 for the sauce: in a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon.
• 14 bring the liquid to a boil and reduce to 1 tablespoon.
• 15 add 1 tablespoon of water.
• 16 combine the reduced liquid and egg yolks in a stainless bowl, over simmering water.
• 17 whisk until frothy.
• 18 in a steady stream, add the butter until the sauce thickens.
• 19 season with salt and pepper.
• 20 strain the sauce through a chinois and set aside.